Homemade Sausage

Chainsaw13 · 12-29-2012, 07:44 PM

Dom, one trick you might want to do next time (if you didn't already) is to weigh out each of your spice measurements, especially the salt. Different salts have different size grains, thus different weights tbsp to tbsp. this will allow you tweak the recipe more for your liking next time.

Here's a great calculator for figuring out batch sizes/ratios. http://www.lartigiano.co.uk/Documents/BatchCalc.xls

Nice to grind up all the meat, then do 227-453g (1/2lb to 1lb) batches with different spice levels. Easier to hone in on the recipe you like in smaller batches.

You can stuff if you want, or just wrap in cling film, then poach till cooked thru. Unwrap and fry to get crispy.

12-29-2012, 07:44 PM	#24
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,246 Trading: (96)	Re: Homemade Sausage Dom, one trick you might want to do next time (if you didn't already) is to weigh out each of your spice measurements, especially the salt. Different salts have different size grains, thus different weights tbsp to tbsp. this will allow you tweak the recipe more for your liking next time. Here's a great calculator for figuring out batch sizes/ratios. http://www.lartigiano.co.uk/Documents/BatchCalc.xls Nice to grind up all the meat, then do 227-453g (1/2lb to 1lb) batches with different spice levels. Easier to hone in on the recipe you like in smaller batches. You can stuff if you want, or just wrap in cling film, then poach till cooked thru. Unwrap and fry to get crispy. __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.